Introduction:
Medu Wada is more than just breakfast - it's a favorite traditional dish. It is made from a crisp-on-the-outside, soft-fried urad Dal (Black Gram Lentils) and aromatic spice medley. As a breakfast, evening breakfast and coconut chutney, this recipe is easy to follow and surprisingly versatile.
Ingredients
For Medu Wada:
- Urad Dal (Black Gram Lentil): 1 cup
- Water: Required for soaking and blending
- Cumin seeds: 1 tablespoon
- Black pepper : 1 teaspoons
- Curry leaves: 1 tablespoon, finely chopped
- Onion: 1 cup, finely chopped
- Green chili: 1 teaspoon, finely chopped
- Fresh ginger: 1 teaspoon, grated
- Asafeotida (Hing): a pinch
- Coconut (optional): ¼ cup
- Fresh coriander: 2 tablespoons, chopped
- Salt: 1 teaspoon
- Oil: Deep for frying
For sambhar:
- Toor dal: 1 cup
- Vegetables: drumsticks, carrots, radishes, beans or pumpkins use whatever you want!)
- Tamarind: A small ball soaked in water
- Sambhar Powder: 2 tablespoons
- Mustard seeds: 1 teaspoon
- Curry leaves: a handful
- Dry red chilly: 2
- Asafoetida (hing): a pinch
- Oil: 2 tablespoons
- salt: as per taste
For Chutney:
- Fresh Coconut: 1 cup
- Roasted gram dal: 2 tablespoons
- Green Chilli: 2-3
- Ginger: 1 small piece
- Curry leaves: Some (optional)
- Tamarind Pulp: 1 teaspoon
- Salt to taste
- Water: As required
- Oil: 1 teaspoon
- Mustard seeds: 1/2 teaspoon
- Dry red chili: 1
- Curry leaves: some
Instructions:
Medu Wada:
- Soaking the dal:
- Start by rinsing 1 cup of urad dal under cold water.
- After that, let it cover with about 3 cups of water and let it dry at least 4 hours or overnight.
- This step soften the lentils, ensures a smooth, fluffier batter.2 grinding for perfection.
- Grinding to Perfection:
- Drain the soaked lentils and transfer it to a blender or food processor.
- Grind it slowly while adding some water to make a thick yet airborne batter.
- The key is to create a batter that is lighter and vague, as it translates into a soft interior when a crisp is external and fried.
- Mixing Aromatics and Spices:
- In a large bowl, combine cumin, black pepper (if used), chopped leaves, onions, green chillies, grated ginger, a pinch, asafeotida , chopped coconut (if desired), fresh coriander and salt.
- Mix well - this is where the flavors really mix.
- Shaping the Vadas:
- Wet your hands to prevent the batter from sticking.
- Take a small piece of mixture, shape it in a ball, and then use your thumb to make a hole in the center (like a sweet shape). This unique shape also helps ensure cooking.
- Deep frying:
- Heat the oil in a frying pan on medium heat. Carefully slide in a few at a time - don't overdo .
- Fry them until they turn a beautiful blonde brown. Once done, remove the head using a slotted spoon and drain more oil on some paper towels.
- Serving Suggestions:
- Serve this hot, delicious medu wada with sambar and coconut sauce.
- They also make a beautiful pair with a cup of filter coffee for a true honest South Indian experience.
- Asafoetida (hing): a pinch
Sambhar:
- Pressure cook Toor dal until soft..
- Heat the oil in a pan, add mustard seeds, curry leaves and dry red chilly for tempering.
- Add chopped vegetables,, sambhar powder and salt.
- Mix the tamarind pulp and bring to a boil until the vegetables are cooked. Add the cooked dal and adjust the consistency with water.
- Serve piping hot wadas with flavourful sambhar.
Chutney:
1. Chutney mix:- In a blender, add grated coconut, roasted chana dal, green chillies, ginger, tamarind pulp and salt. Add some water and mix until smooth. Adjust stability by adding more water if necessary.
2. Tempering:
- Heat oil in a small pan. add mustard seeds and allow them to splutter.
- Toss dry red chili, curry leaves, and a pinch. Wait for a few seconds.
- Serve fresh with hot wadas , and enjoy the taste burst!
